Guilty Pleasures by Crème de Cornell

de la CremeĚ&#x20AC; Creme

guilty pleasures fall 2020

NOTE FROM THE EDITOR

2020, am I right? For myself, and many members of Crème, “healthy coping mechanisms” flew right out the window this year. When it seems like the world is crumbling around me, I’d much rather be covered in cookie crumbs or Cheeto dust than read the news. In this mini-edition of Crème de la Crème, e-board and creative staff members let you in on their ultimate Guilty Pleasures that got them through quarantine and chaos. So get comfy, flip the pages, and grab your favorite snack. Don’t worry, I won’t tell… Abby Reing Editor in Chief

PHOTO: Kevin Cavallo

CONTENTS

The Nature of Guilty Pleasures

Snacks in the Stacks

There’s Always Room for Ramen

Let’s Brie Friends

Late Night Feast

Chocolate - A Guilty Pleasure in More Ways than One

Guilty & Pleasured

Dangerously Delicious Cake-tail Sauce

Mexican Hot Chocolate Cookies

Icebox Cakes

Brownies and Ice Cream

Paletas de Arroz con Leche

The Nature of Guilty Pleasures by Chase Lin Certain foods are able to elicit this emotional paradox we term “guilty pleasure” so viscerally. Whatever oozy, fatty, richly-flavored food it may be, there exists a battle between the mind and the path to the heart we know of as the stomach. It’s about time we dive into this mental divergence to unravel why particular foods can make us feel so bad and yet so good. Most of us are familiar with the D word. When it comes to brain chemicals, dopamine always seems to be a trending topic. This neurotransmitter is known to mediate our feelings of pleasure; it is a biological way in which we are rewarded for activities that are necessary for survival, such as eating and sex. This chemical messaging system plays a central role in the brain’s reward circuit, the nucleus accumbens. According to neuroscientist and writer, Alex Korb, guilt and shame activate the nucleus accumbens, which is why these emotions actually make us feel good - at least in the short term. In the same way addiction works, gorging ourselves sends a surplus of dopamine that floods the reward center of our brain. Even though we may consciously register it as negative behavior, our body responds differently.

On a more macro level, we may also be influenced by the societal pressure to eat healthy. Nutritious, plant-based, wholesome meals are analogous to being the Instagram models of food. They set a high standard, may be nice to look at, but they feel out of our reach. We almost hate them - no, not exactly. We want to be them. In an act of defiance towards these feelings of inadequacy, we may be trying to rebel against the weight of the pressure by indulging ourselves. Hence, why we see some people adopt eating unhealthy foods as though it were a personality trait. What if not being able to control ourselves is just an easier pill to swallow than the much more terrifying thought that we might not be good enough?

Does this mean weâ&#x20AC;&#x2122;re doomed to make bad choices about our diet due to subliminal factors? Well, no. But perhaps trying to understand the reasoning behind our guilt will help us relax our constant, self-induced stress surrounding what we eat, building a healthier relationship towards food.

Or maybe it goes deeper than that. Maybe itâ&#x20AC;&#x2122;s a psychological imprint from our childhood that we have yet to resolve. As children, your guardians may have configured a tier of forbidden foods that were allowed to you only as a reward for good behavior, similar to how you would use dog treats in obedience training. Unconsciously marked by our past, we may experience lingering shame for eating these foods because we feel as though we have not done what is required of us to deserve it.

Snacks in the Stacks by Abby Reing

PHOTO: Abby Reing

It sneaks up on me when I least expect it. When I’m buried in a textbook, bored and tired, I need something exciting. Something delicious. Something guilty. Buying junky snacks doesn’t fit my image. The bright orange powder doesn’t match the natural tones of my food instagram. But here, in Olin, no one has to know. The 161 Things To Do At Cornell starts off with “sex in the stacks.” However, I propose a change to the less controversial, and possibly even more satisfying, “snacks in the stacks”.

I have the willpower to resist the temptation during the day, when people are watching and I have an image to uphold. I’ll get a hummus cup, or even a bag of hippeas. But sometimes I’ll scan Libe, and when it’s full of unfamiliar faces, I’ll snatch a bag off the shelf. The unknowing cashier rings me up, and I rush out of the cafe, eager to rip open the bag once out of sight. Cheetos, cheezits, or my favorite- hot buffalo wing pretzel pieces. The vinegared smell wafts out of the bag and makes my mouth water. The saltiness, the slight spice, the irresistible crunch. As my hand reaches in for another taste-

“Abby! Hey!”

PHOTO: Hailey Schwartz

I’m caught orange-handed.

Thereâ&#x20AC;&#x2122;s Always Room for Ramen by Connie Le When I was younger, my parents and I stuck to a pretty healthy, non-gluttonous diet. To them, a bowl of rice stacked high with vegetables and a side of meat was the epitome of a satisfying and nourishing meal; McDonalds and Dominoâ&#x20AC;&#x2122;s rarely graced our table.

But there was one exception, one highsodium, high-carb package that had its own shelf in the pantry: ramen. Boxes of Shin Ramyun from the local Asian supermarket sat front and center, waiting to be cooked when time was of the essence or when groceries were running low for the week. The bright red bowls bring me to being a kid and taking bullet trains from Shanghai to Guilin in China to visit my grandparents. In the early mornings, as the train sped away from the city and into the farmlands, almost everyone would line up at the hot water stations to cook ramen for breakfast, the delicious smell of spices wafting down the corridors.

Although I enjoy making and eating packaged ramen from the comfort of my couch, there is something amazing about devouring up a fresh, authentic bowl of ramen in restaurants ranging from mom-and-pop shops to internationally renowned businesses. My favorite, tonkotsu ramen, consists of beautifully chewy noodles steeped in an amazing pork broth alongside traditional toppings like sliced chashu pork, scallions, tare, nori, and a delicious soft boiled egg. While living in New York City two summers ago, I visited Ichiran, a famous Japanese ramen food-service business with only a few iconic shops in the United States. Even though I was just sitting in a little booth in the biggest city in America, I felt transported back to those early mornings on the bullet trains. Sure, they were entirely different types of ramen prepared in entirely different ways, but I will always associate it with those

guilty pockets of sodium-infused happiness from my childhood.

PHOTO: Annabel Maldonado

Now, years later, I still love the smell of ramen because it reminds me of the excitement and happiness that it brought me as a kid. This guilty pleasure still lives on in my college cupboards, with packages of Jin, Samyang, and the classic Shin stacked high. I turn to ramen in my happiest and saddest moments, on my busiest days or while spending a lazy Sunday watching a movie. No matter the situation, it never ceases to bring me joy, even if that joy comes with a hefty nutritional price. Topped off with a fried egg and green onions, nothing can boost my mood quite as fast as a bowl of ramen.

Let’s Brie Friends by Robert Brooks

Long before the messiness of O-week became a distant memory, I dared to eat brie like pizza. It was my friends’ and my first time going out, and in true freshman fashion, we celebrated our frat annex conquest at CTB. But while everyone else went to the counter to order their bagels, I snuck away to the grab-and-go cooler to procure the ultimate delicacy: a slice of brie swaddled in saran wrap. It didn’t take long for me to devour the treat. Starting at the tip I munched my way through its gooey center. And by the time my friends returned from the counter, all I had left was the crust—that thick piece of rind at the bottom. Yet all they had for me was ridicule. One friend found it weird while another was startled by my ability to eat soft cheese so quickly. In my newfound shame, I realized: they didn’t understand brie like I did. To me, brie will always be the ultimate luxury. For one, its French. For another, its aged tones of mushrooms and butter-like texture epitomizes decadence. While other kids ate PB&J sandwiches in elementary school, I ate brie wedged between baguette slices. Bougie— I know, but I was always willing to share. And I’m still willing to share because brie is meant to be communal. I may be able to gorge on a wheel of brie all alone, but it tastes even better split with others. Take the classic charcuterie board for example. Above all its components reigns brie. And I know no group of friends that hasn’t gossiped, laughed, and cried over a cheese plate and wine, with brie being the star of the evening. In fact, I know many of the authors of this publication have bonded exclusively over brie. A week later we returned to CTB. And naturally, I journeyed to the grab-and-go cooler again. After buying my brie, I went to the table where my friends were sitting, awaiting the ridicule as I

took my first bite. But before my teeth could even touch the brie’s pale flesh, my friends unveiled their own slices and joined me in a marvelous display of gluttony. I still remember the glares lanced at our rindravaged ritual from distant tables: some of disgust, some of jeer, and many of amusement. But in the end none of us cared. We were united in our shame.

PHOTO: Kevin Cavallo

PHOTO: Janice Jung

Late Night Feast by Janice Jung

There’s something so satisfying, thrilling, Korean fried chicken almost magical, about snacking, or feasting, Korean fried chicken, or just ‘chicken’ to Koreans, is arguably the most popular form of ya-shik and late at night. has proudly claimed that title for a long time, and There’s always a certain hollowness, an adamant emptiness, that overcomes me when the clock strikes midnight, and that’s when I know it’s time to indulge in my favourite meal of the day: the late night feast. As the guiltiest meal of the day, it only makes sense to pair it with the guiltiest of foods, and the beauty of the late night feast lies in its infinite possibilities. You could choose to open the gates of greasy heaven with a Bear Sampler from Nasties, or even expedite breakfast with the classic Round House bagel from our beloved Collegetown Bagels. A simple trip down to 7Eleven gives you access to a myriad of guilty delights that will satiate your midnight cravings. However, there’s more to the wonder of after-hour meals than those irresistible, freshly microwaved bagel bites. I’ve come to realize that it’s through those 1 AM adventures to Insomnia Cookies with your roommate, that collective Domino’s order in the middle of your late night prelim grind, and those countless Nasties and Louie’s indulgences with your friends after an eventful night out, that bring you and your loved ones closer. It’s no secret that food creates everlasting memories and bonds, and these meaningful connections only get stronger as the night grows darker. Having grown up with the amazing diversity of food offered by Hong Kong, I was incredibly fortunate to have had access to so many different late night snack options to choose from. However, I want to share with you three dishes that are very near and dear to my heart, and to many other Koreans out there. These dishes are all very iconic choices for ya-shik, Korean for late night foods, and serve as not only the best guilty pleasures, but also as the most heart-warming comfort foods to the Korean people.

for good reason. The abundance of flavours and sauces, ranging from the classics, like original fried and sweet chili, to the more adventurous, such as lemon honey and soy-bean black pepper, compounded with the lightning speed of Korea’s delivery services, make fried chicken a definite late night staple.

Jok-bal

One cannot talk about ya-shik without gushing over jok-bal, pig trotters braised in soy sauce and spices. Wrapping a piece with rice, garlic, chilli, and your favourite sauce in lettuce is the best way to eat it and you’ll be wrapping another before you know it.

Tteokbokki (Spicy Rice Cakes)

Tteokbokki is not only an incredible late night snack, but also a Korean street food staple. The chewiness of the rice cakes and fish cakes covered in an addicting spicy sauce may leave you in a sweat, but trust me when I say, every bite will be worth it.

C H O C O L A T E A Guilty Pleasure in More Ways than One by Johanna Keigler

What makes a chocolate such a “guilty” pleasure? Maybe it’s the rich, creamy cocoa butter or the sugar content of your typical chocolate bar. But when I feel guilt around a food, it’s also because of the way it was produced and sold. Are the farmers who grew the ingredients being fairly compensated? Are the laborers being paid a living wage (if at all)? How much of an environmental impact does each step from cocoa farm to the chocolate bar I munch on have? Chocolate is an especially important ingredient to pay attention to in terms of its social and environmental impact. It’s all produced in tropical regions, mainly Africa, Asia, and Latin America. Sadly, child and slave labor is behind much of the cheap/industrial chocolate you see in stores. In some cases, farmers are paid under two dollars per day, and their low wages force them to resort to child labor. Journalists who investigate cocoa corruption can face dangerous consequences: several who have exposed government corruption in the Ivory Coast’s cocoa industry have been detained, and one even allegedly kidnapped (Food Empowerment Project). The dark sides of the industry makes buying traceable, certified fairtrade chocolate even more important. Looking out for these certifications helps. However these certifications aren’t always perfect: Green America rated Ferrero very low on its chocolate scorecard, but some of its products are Fairtrade certified. Researching beyond the certification, and looking into the differences between them, is a great use of any chocolate lover’s time.

Climate change poses a challenge to chocolate production as well: changes in rain patterns and temperature fluctuations are making cocoa beans harder to grow. This will make chocolate more expensive; more money needs to be put into developing climate-adaptation strategies. Since cocoa farmers are typically very poor, they often cannot afford the necessary technologies like drip irrigation that can help them adapt. This makes spending a little extra on fair-trade cocoa especially important if you want to keep enjoying it decades from now.

The sustainability of cocoa production can’t be improved without improving the economic stability of those who grow it.

Here’s a list of some brands that are doing chocolate right, in the ethical sense – and I’ve bolded my personal favorites (list from Green America):

GOOD:

Equal Exchange Divine Endangered Species Theo Chocolate Shaman Tony’s Chocolonely Alter Eco

DECENT:

Guittard = for baking

HALF-DECENT: Mars Nestle

AVOID: Lindt Hershey Mondelez Ferrero Godiva

PHOTO: Johanna

Keigler

GUILTY

PLEASURED

al v a By Kevin C

PHOTO: Trin Kitisoontornpong

Dangerously Delicious Cake-tail Sauce by Trin Kitisoontornpong

I have something to admit; I am not a big fan of cake. With a few exceptions, I find most cakes to be dry, too sweet, and without an interesting texture. But that does not stop my friends and family members from filling my refrigerator with these spongy desserts. Because of my strong fear of wasting food, I found a way to upcycle these dried week-old cakes into a rich, moist, and boozy dessert. This boozy flaming sauce was originally inspired by the classic dish Bananas Foster served at Brennan’s Restaurant and by the classic British Christmas Pudding that is often soaked in brandy and rum sauce. It uses a mixture of sweet port, banana liqueur, Grand Marnier, and raspberries. The sweet port and banana liqueur provide a rich sweet and nutty flavor while the Grand Marnier and the raspberries add a beautiful fresh contrast.

5. Gently pour Grand Marnier into the pot without mixing the liquors into the sauce.* 6. Wait for 3 - 5 seconds for the alcohol vapor to form and ignite the sauce with a candle lighter. 7. Wait for the flame to subside and pour the warm sauce on top of your favorite dessert. (Or not.) * Mixing Grand Marnier into the sauce will rapidly dilute the alcohol content, preventing it from flambé.

Do note that this is a fire risk and all involved should keep a safe distance from the flambé.

INGREDIENTS: 2 oz of sweet port 0.5 oz of banana liqueur 1 oz of Grand Marnier or another orange liqueur Half a dozen fresh or frozen raspberries

STEPS: 1. Pour the sweet port into a saucepot and place the pot on high heat. 2. Measure and pour the banana liqueur and Grand Marnier into separate glasses or containers and set aside. 3. When the port wine begins to simmer, turn off the heat. 4. Immediately mix in the raspberries followed by the banana liqueur into the saucepot.

MEXICAN HOT CHOCOLATE COOKIES by Alex Castroverde

PHOTO: Maria DiGiovanni

INGREDIENTS:

STEPS:

3 tbsp of unsweetened cocoa powder ½ tsp of chili powder 3 tsp of vanilla extract ½ tsp of nutmeg ½ tsp of cinnamon 1 stick of butter ½ tsp of salt 1 ½ cup of flour 1 cup of light brown sugar ¼ tsp of baking soda ¼ tsp of baking powder 4 tbsp of chili flakes ½ cup of dark chocolate chips

1. Melt the butter and a 1/4 cup of chocolate in a double boiler or microwave. 2. While the chocolate and butter is melting, in a separate bowl mix all dry ingredients (do not include your sugar and chili flakes). 3. Once the chocolate and butter is melted, add your light brown sugar. Mix the sugar in the liquid until all the granules are gone. 4. Add your dry ingredients. Mix until all the dry ingredients are fully incorporated. 5. Once everything is fully incorporated, add the rest of the dark chocolate chips. 6. Scoop about a golf ball sized dough into your hands and roll it then flatten it slightly. Then, sprinkle some of the chili flakes on top of the cookies. 7. Once all the dough is on the sheet, freeze the dough for at least an hour. Preheat the oven to 350 degrees fahrenheit. 8. Once cooled, place the cookies into the oven for 11-16 minutes. Once out of the oven, let the cookies cool for 10 minutes. Enjoy!

Growing up, I absolutely loved sweet and spicy things. I found this spicy hot chocolate recipe a long time ago and decided to make it into a cookie. Have fun with the sweet and spicy flavours!

PHOTO: Hannah Rosenberg

Icebox Cake by Hannah Rosenberg Over quarantine I baked a lot of desserts. Sometimes I followed complicated recipes with multiple steps that required proofing, resting doughs, or long cooling times. Other times I stuck to the classics as I sought comfort from the Zoom world in the nostalgia and simplicity of brownie batter and classic American chocolate chip cookies. And then there were moments when I wanted to create an elaborate dessert, without putting in the effort of making one. And an icebox cake, a dessert composed of alternate layers of cookies and creamy filling that all softens in the fridge overnight, matched my pursuit. This icebox cake recipe contains stacks of chocolate chip cookies layered between a mocha mascarpone frosting, creating a cake-like texture after resting in the fridge. The tiramisu-like filling is also perfect by the spoonful or spread on a cookie.This icebox cake is great for when you are craving a baking project and comforting dessert, but are looking for something that you can make in a college kitchen. How precise you are with assembling the cake is up to you. Let yourself have fun in the kitchen and enjoy the process.

Mocha Mascarpone Icebox Cake Recipe (from Seriouseats.com)

Prep time: 15-40 mins (depending on whether homemade cookies are used) Yields: one 8-9 inch cake, serving 12-16 people

Ingredients: Cookie layer • Make your favorite crispy chocolate chip cookies recipe, or use store bought crispy chocolate chip cookies (I like Tates). Mocha mascarpone filling • 2 cups mascarpone, cold • 2 cups heavy cream, cold • 1/3 cup brown sugar, firmly packed • 1/4 cup bittersweet liqueur, such as crème de cacao or Kahlúa • 1/3 cup high-fat Dutch cocoa powder • 1 1/2 tsp. instant espresso powder, plus more to taste

• 1 1/2 tsp. vanilla extract, plus more to taste • 1/4 tsp. salt Equipment • Stand or handheld mixer • 8 or 9 in. springform pan, or an 8 or 9 in. cake pan

Directions: To make the filling: 1. Whisk the mascarpone, heavy cream, brown sugar, liqueur, Dutch cocoa powder, instant espresso powder, vanilla extract, and salt on low speed until the mixture combines. 2. Once the filling comes together, increase mixer speed to medium and whip until the mixture can hold soft peaks. 3. Adjust the seasoning of the filling to taste, and resume whipping on medium speed until the cream is stiff like frosting. 4. Place in the fridge until ready to assemble. To assemble: 1. Place 6-7 oz. (about 2 large ice cream scoops) in the bottom of the cake pan, spreading the filling on the bottom with an offset spatula or spoon. 2. Place chocolate chip cookies in a flower formation on top of the filling; fix one cookie in the center and arrange a few cookies around it. It’s okay if there are gaps between the edges of the cookies. 3. Spread 6-7 oz of prepared filling on the cookie layer, and then place cookies on top in the same formation, arranging the cookies so they cover the gaps between the cookies from the previous layer. 4. Spread filling on top of your final cookie layer, and garnish with chocolate shavings or cookies as you please. 5. Once the cake is assembled, place in the fridge for 6-18 hours, until softened and can be cut with a knife. 6. Let the cake sit at room temperature for five minutes before serving, and enjoy!

Brownies and Ice Cream by Priya Pradhan Think indulgence. Think sweetness. Think of your ultimate guilty pleasure. What comes to mind? For me, it’s the timeless brownie sundae. Thin, fudgy slices of rich brownies stacked atop of one another, topped with a scoop of classic french vanilla ice cream, with a drizzle of dark chocolate ganache to finish it off. There is nothing quite as decadent as a chocolate brownie that, with each bite, leaves you wondering: why isn’t dessert the only meal of the day?

PHOTO: Julie Chen

Brownies were the first baked good I ever learned to make, and they’re the one dish that I will still turn to a boxed mix for! This recipe is a for-sure hit, but if you’re ever in a rush, Ghiradelli’s boxed brownie mixes are the way to go (I stake my baker’s reputation on them, especially the sea-salt caramel mix).

Steps: 1. Preheat the oven to 350 ℉ (175 ℃ ) and prepare an 8-inch square pan by greasing it with some butter and coating all the sides with a sprinkle of flour. 2. In a saucepan or microwave, melt the 1/2 cup butter. Let it cool slightly, but not to the point where the butter sets. 3. Mix together the melted butter, sugar, eggs, and 1 teaspoon vanilla in a medium-sized bowl.

Ingredients: ½ cup butter 3/4 cup white sugar* 2 eggs 1 teaspoon vanilla extract ⅓ cup unsweetened cocoa powder ½ cup all-purpose flour ¼ teaspoon salt ¼ teaspoon baking powder Chocolate chunks, crushed Oreos, M&Ms, chopped walnuts (optional)

4. Stir in cocoa, flour, salt, and baking powder until well-combined, try not to overmix**! At this point you can add in chocolate chunks, M&Ms, crushed Oreos or whatever else your heart desires. 5. Spread batter into prepared pan and bake for 25 to 30 minutes. Don’t leave them in the oven too long! 6. Plate your brownies and top with a scoop of ice cream of your choice —classic vanilla is my favourite. Last but not least, dig in and enjoy! * Or use a mix of brown and white sugar! ** Do not over beat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies.

Paletas de Arroz con Leche by Hailey Schwartz

Yield: 6 paletas (ice pops) Ingredients: 1/2 cup rice 2 â&#x2026;&#x201D; cups 2% milk 1 cup heavy cream 1 cup sugar 1 tsp vanilla extract 1 5â&#x20AC;?cinnamon stick

Instructions: 1. In a medium saucepan over medium-high heat, combine all ingredients and stir together. Bring to a boil. Once boiling, reduce heat to low to bring to a simmer. Cook for 35-45 minutes until slightly reduced and thickened. Stir occasionally. 2. Remove the saucepan from the stove and allow the arroz con leche mixture to cool at room temperature for about 10 minutes so that it is easier to handle.* 3. Prepare the ice-pop molds. Silicon molds are recommended, but plastic molds can be used too. (If you do not have molds, you can DIY them using paper cups and popsicle sticks!) 4. Transfer the arroz con leche into a pitcher or use a ladle to gently scoop it into the molds (a small funnel is highly recommended for this step). Use a spoon to gently pack the mixture into the molds. Fill until ~1 cm from the top of the mold. Extra ground cinnamon can be used to gently dust over the tops of the filled molds. Cover and insert sticks. 5. Freeze ice pops overnight. To remove from molds, pour hot water across the bottoms of the molds to gently loosen the ice pops. PHOTO: Hailey Schwartz

ÂĄBuen provecho! * If you prefer a creamier texture, at this point you can blend a portion (or all) of the arroz con leche before pouring into the molds. You may also add more sugar if you prefer a sweeter taste. 25

C R E` M E de cornell